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HARVARD Citation
Wu, D. et al. (2015). Binding properties and structure–affinity relationships of food antioxidant butylated hydroxyanisole and its metabolites with lysozyme. Food chemistry. pp. 370-376. [Online].
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Wu, D. et al. (2015). Binding properties and structure–affinity relationships of food antioxidant butylated hydroxyanisole and its metabolites with lysozyme. Food chemistry. pp. 370-376. [Online].